Jacky Donatz’s Stuffed Onion

Briefly rinse the unpeeled onions with water and dry well.

Lightly fry the minced meat in a little clarified butter.

Glaze the whole onions with the peel also in a little clarified butter. Take out, cut in half and remove the onion heart. Chop very finely and mix well together with the pepper, cheese, salt, egg and minced meat.

Fill the onion half with it and put it in a buttered baking dish. Brush the top of the onions with the melted butter, sprinkle a little salt on top and drizzle with the aquavit. You’ll get a nice golden crust if you brush the top with a beaten egg! Lightly crush the grissini and sprinkle over the onions.

Put them in the oven heated to 200°C and cook for 50 to 60 minutes, depending on the size of the onions.

These onions taste wonderful hot, but also served cooled.

Fontina: fine melting cheese from Piedmont, similar to raclette cheese.

Tip: Instead of clarified butter, you can also use butter in most cases.

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